As an Udi’s Gluten Free Community Leader, I know that the Thanksgiving holiday is especially hard for anyone who’s gluten free, has food sensitivities or allergies, or are just trying to eat healthy since everything seems to have wheat flour, cream, sugar, butter and nuts. That’s why we’ll be having a chat at Udi’s Gluten Free Community next week on Wednesday, November 7 at 8 pm EST to discuss the challenges Thanksgiving brings. You can find the chat here. Hope you can join us!
It’s also why I’d like to share a recipe I got from Simply Soy, a wonderful cookbook put together by the Soyfoods Council. It was given to me earlier this year when they invited me to Iowa to learn about soybean production and the benefits of soy in your diet.
Planning a southern Thanksgiving
I’m making a southern-style Thanksgiving this year as it’s our first year living in Georgia. To me, nothing is more southern than cornbread dressing with the turkey, so I’ll be making Bon Appetit’s Cornbread, Sausage, and Pecan Dressing, but using pine nuts instead of pecans since my daughter’s allergic to nuts.
Unfortunately, most cornbread mixes contain wheat flour or “from scratch recipes” contain milk or eggs. Instead, this recipe from Didi Emmons, author of Entertaining for a Veggie Planet, uses tofu to make a dense, moist bread, and I’ve substituted an all-purpose gluten free baking mix for the flour. You can make it in any size pan, including an 8-inch square or round cake pan. It’s also a great cornbread for vegans as it contains no butter, dairy or eggs.
Moist Tofu Cornbread
Yield: 12 slices
- 1 cup cornmeal
- 3/4 cup all-purpose gluten free baking mix
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon minced fresh or dried rosemary, optional
- 8 ounces firm water-packed tofu, drained
- 5 1/2 tablespoons vegetable oil
- Preheat oven to 350 degrees. Spray or oil a 9×5–inch loaf pan.
- In a large bowl, combine the cornmeal, all-purpose gluten free baking mix, baking powder, salt, and rosemary. Mix well.
- In another bowl, squeeze the tofu through your hands until it is the consistency of scrambled eggs. Stir in the oil and 1 cup water. Add this to the dry ingredients and stir just until moistened. (The batter will be very dry.)
- Spoon the batter into the prepared pan, and bake until a knife inserted comes out clean, about 45 – 50 minutes.
- Cool in the pan for about 10 minutes, then rap the pan sharply to remove the bread, and cool the bread on a rack for at least another 20 minutes before slicing.
Disclosure: As a Udi’s Gluten Free Community Leader I’m compensated for my time and efforts on their behalf.
I was invited to an all expenses paid editor’s trip by the Soyfoods Council. All experiences and opinions are my own.